Rose Butter Cookies

If you don’t have memories of that iconic blue tin of butter cookies during Christmas then you’re missing the best part of your childhood.

I know it is not Christmas yet but I can’t wait until the holidays before making these beautiful babies. These Danish Rose Butter Cookies taste like the ones you sneaked out from your kitchen because your Mom told you to wait until Christmas Eve before you could eat them, yep that one! Hhmmm! The cookies that are crunchy when you bite and melts in your mouth and the salty butter taste explodes just there. You definitely could not settle for just one, you would like to have another one and another.

Rose Butter Cookies Recipe


1 cup (227 grams) unsalted butter, room temperature

1/2 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 egg

2 cups flour, all-purpose or plain

sugar, to sprinkle

How to Make Rose Butter Cookies?


  1. Preheat oven to 350 degrees F (180 degrees C). Line 2 baking sheets (parchment paper).
  2. In a mixing bowl, beat butter and sugar together until fluffy, about 1 to 2 minutes on medium speed. Add salt, vanilla and egg beat until just combined. Reduce the speed to low, slowly add flour until well combined. Using a rubber spatula, give it a good last stir to ensure that the flour is totally incorporated.
  3. Transfer the dough into a piping bag with a large star tip. Pipe the dough into 2-inch circles on the baking sheets with spaces in between them. In this case, you could sprinkle them with sugar. I didn’t do it in this recipe.
  4. Bake one baking tray at a time, about 12-17 minutes. It really depends on the oven and the size of the dough circles. I baked mine just around 12 minutes.
  5. Allow to cool completely before serving or storing.

Serve these Rose Butter Cookies with family and friends!


  • Use good quality butter to bring out the best in your cookies. Make sure it is in room temperature before mixing it with sugar.
  • To make a beautiful rose butter cookies, I used Wilton 21 Star Tip, but you can also use Ateco 829 Pastry Tube – Star – Size 9.
  • For this recipe, you can also use a cookie press to make different shapes.
  • Make sure to allow the cookies to completely cool before serving or storing them.
  • Store these rose butter cookies in an air-tight container for 1 week, or frozen up to 3 months.

Did you make these Rose Butter Cookies? Please leave us a comment below.

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